Souper Bowl Champion Recipe for Sweet Potato & Jalapeño Corn Chowder

Congratulations to Chef Jill Oman and Sous Chef Justin Hogge of Bethlehem Brew Works

Jill and her team won the Souper Bowl Chowder category with Justin’s delicious recipe! We’ve decided to share the recipe with you so you can make Brew Works’ Sweet Potato and Jalapeño Corn Chowder soup right at home.
Brew Works Sweet Potato & Jalapeño Corn Chowder
2 sweet potatoes (2 cups)
½ cup finely diced onion
2 tbls. butter
1 quart chicken stock
2 cups corn (fresh or frozen)
2 teaspoons diced jalapenos
½ cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
½ cup chopped green onion
½ lb. bacon

Peel sweet potatoes and cut into large chunks. Boil until soft. When cool, place in blender and pulse briefly to purée.

Dice bacon, then render it down until its nice and crisp. Save ½ of the drippings, and add it to the butter.

Sautee the onions in butter until done. Add sweet potatoes and stock. Bring to a boil, reducing liquid slightly.

Add corn, jalapeños, heavy cream, and salt. Simmer for five minutes, garnish with green onions and serve.